[Illustration: Corned beef]
MENU IDEA
Corned Beef and Cabbage
Parsleyed Potatoes
Carrot-Raisin Salad
Rye Rolls
Butter or Margarine
Gingerbread
Beverage
_3 to 4 pounds corned beef_
_Water to cover_
_1 large head cabbage, cut in wedges_
Cover corned beef with water. Cover closely and bring to a boil. Reduce
heat to simmer and cook slowly until tender, allowing about 1 hour per
pound. Fifteen minutes before meat is done add cabbage wedges and
continue cooking until meat and cabbage are done. 6 to 8 servings.